Dessert

This easy, one-skillet apple dessert goes out to all the baking-phobes out there, because making something sweet shouldn't require all the bowls and measuring cups in your kitchen plus an advanced degree in chemistry. Pink Ladies and Granny Smiths are our go-to baking apples, but you can choose any kind you like as long as it has a firm texture and a good bit of acidity.

Meet the 2017 dessert of the year! For this ice cream pie recipe, you’ll only need half of the rye tea cake. Use the remaining cake like you would a brownie. It’s rich and delicious and it just may end up being your chef’s snack. This recipe is from Tartine Manufactory in San Francisco, one of our Top 50 Best New Restaurants 2017.

Feel free to use your favorite kind of plum for this pudding recipe, but we recommend prune plums, which have an almond-shaped body that tapers at the end. They’re on the smaller side, hold up well, and the pit comes off the flesh easily, all of which makes them especially good for baking.

This recipe makes 12 individual tartlets, but you could easily halve the recipe and just make 6. And if you don’t want to bother with the fancy black-and-white swirl, pipe each color of pudding side by side in each shell. This recipe is from Elske in Chicago, IL.